Dec 21, 2012
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Recipe: Sugar Pecan Crescents

Sugar Crescent Recipe

 

 

 

 

 

 

 

 

 

 

 

Happy Friday! Today I’m sharing the second of my favourite Christmas recipes – sugar pecan crescents. I can’t really claim that these are traditional Italian cookies, but they are tradition in my family. They’ve been a staple around the holidays since I was small, well for as long as I can remember, and they make a constant appearance on our cookie trays. And cookie trays are an Italian tradition that I love.

I hope you enjoy this recipe and enjoy your holiday celebrations. Merry Christmas everyone!

Sugar Pecan Crescents
1 pound butter
8 tablespoons powdered sugar
4 cup all-purpose flour
4 teaspoons cold water
4 teaspoons vanilla
1 1/2 cups finely chopped pecans (you can also use walnuts)
2 cups fruit sugar

Sugar Crescent Recipe

 

 

 

 

 

 

 

 

 

 

 

Pre-heat your oven to 350 degrees. In a mixer, cream together the butter, powdered sugar and vanilla until well blended. In a separate bowl, sift the flour. Add the flour and nuts to the butter mixture. Finally, add the cold water to the mixture to smooth out and finish the dough.

Sugar Crescent Recipe

 

 

 

 

 

 

 

 

 

 

 

Spoon out the dough by the teaspoon, or using a small ice cream scoop, to form balls. Roll each ball in your hands to form a crescent. Place on a parchment-lined baking sheet. Bake for 20 to 25 minutes, until golden brown on the edges.

Sugar Crescent Recipe

 

 

 

 

 

 

 

 

 

 

 

Remove from the oven and allow to cool for just a couple of minutes. While they are still warm, toss the crescents in fruit sugar to coat. Place on a rack to cool.

Sugar Crescent Recipe

 

 

 

 

 

 

 

 

 

 

 

These cookies are delicate and classic. A great addition to your dessert tray, they also freeze very well, so save some for your next special event. Happy Holidays!

Sugar Crescent Recipe

 

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3 Comments

  • Yum these look so delicious!!

  • Hi…My name is Daniela…
    I just finish to make those wonderful pecan crescent cookies and I can say the taste is incredible…I had a hard time rolling the dough into crescent form…I think it was to soft…I did add a little more flour but did not help…I don’t know what I did wrong…the ingredients were exactly the same…i hope that my family will enjoy them.
    Thank you for posting this recipe…

    • Hi Daniela – it can take some time to get the crescent form. My sister hates making crescents for example, she claims hers are always uneven, so she just does recipes like this into balls. The taste will still come out the same! You can also try putting the dough in the refrigerator for about an hour to cool it down before handling it, that might help the rolling.

Tomato-growing, family-surrounded, big life and big laughs girl sorting out an Italian-Canadian life. Recipes are from the heart and the family vault. Learn more about this blog...

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